Ceviche Mixto (Shrimp & Octopus Ceviche)
Chef Patricio Duffoo
Ceviche is considered the national dish of Peru and it is by far the most famous dish that comes from our country. It’s a dish that I grew up eating, in many different variations and preparations.
Ceviche is a delicate seafood dish that consists mainly of fish and/or seafood “cooked” in lime juice with salt, aji (chili peppers), red onions, coriander, and sometimes other seasonings. In some variations, this dish also has sweet potatoes, corn, lettuce and even seaweed served alongside it. Ceviche is found all along the Peruvian coast, with each town/city serving its own version/interpretation depending on what the local ocean and land have to offer.
1 ea red onion, thinly sliced
1 ea Cilantro, finely chopped
1 ea Red Fresno chile, thinly sliced
1 ea Jalapeno chile, thinly sliced
1 ea Lime, juiced
1 ea sweet potato, cooked and sliced
1 ea yellow corn, cooked
½ cup Aji Amarillo paste
1 cup Lime juice, freshly squeezed (approx. 6 to 8 limes)
2 tsp Salt
1 tbps Ginger, peeled and finely grated
1 tsp Cilantro stems, finely chopped
1 ea small Shallot, sliced
1 ea Celery rib, chopped
1 ea Garlic clove
Leche de Tigre:
Slice the octopus into ¼-inch thick slices and set aside. Halve the shrimp lengthwise and set aside
In a mixing bowl combine the octopus, shrimp, and chopped cilantro, and season with salt and freshly ground black pepper. Let it sit for 5 minutes.
Add sliced red onions, 1cup Leche de Tigre, and mix to combine well.
Serve immediately in a bowl or plate, garnish with slices of sweet potato and corn on the side, julienne shallots, slices of jalapeño/red Fresno peppers, and micro cilantro leaves on top. Pour a little extra Leche de Tigre around the plate.
For the Leche de Tigre place all the ingredients into a blender, add 2 to 3 ice cubes to it and blend until the mixture is completely liquefied. Strain through a fine sieve reserving the liquid and discarding any solids. Set aside refrigerated.